This is the Easiest Way to Flawlessly Peel A Mango

Learn how to peel a mango easily with the Taste of Home Test Kitchen. Find step-by-step photos for peeling and slicing, plus tasty recipes for fresh mango.

Shutterstock / J. Lekavicius

The juicy mango is arguably one of the sweetest the tropics have to offer, but freeing the soft fruit from its thick skin can be tough. Here’s how to cut a mango properly to get the most from your fruit:

How to clean a mango

Hold the whole fruit under cool running tap water. Rub it gently with your hands as you rinse it. You may also use a clean vegetable brush to scrub the surface of the mango. Don’t be overly concerned, since you won’t be eating the skin.

How to peel and slice a mango

Don’t try to remove the skin right away! Instead, slice the fruit and then scoop it from the peel.

Step 1: Make the first cut.

Lay fruit on the counter, then turn so the top and bottom are now the sides. Using a sharp knife, make a lengthwise cut as close to the long, flat seed as possible to remove each side of the fruit. Trim fruit away from the seed.

Step 2: Make criss-cross cuts.

Score each side of the fruit lengthwise and widthwise, being careful not to cut through the skin.

Step 3: Invert the peel and cut.

Using your hand, push the skin up, turning the fruit out. Cut fruit off at the skin with a knife.

Now, try these juicy, joyful mango recipes.

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Mangoes are the most widely consumed fruit in the world! This sweet fruit has been cultivated in India and South Asia for 4,000 years, and is now common in grocery stores across America. Not only is this juicy fruit delicious, it's loaded with vitamins C, A and B6, and is good for your heart, eyes, and even helps your complexion. Keep clicking for some amazing ways to eat mango!

Colorful mango relish is a refreshing counterpoint to the “heat” in the meat rub I use to pep up a number of pork dishes. These roasted tenderloins are sure to turn out nice and juicy. —Gloria Bradley, Naperville, Illinois

I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. —Lauren Katz, Ashburn, Virginia

This was the first pie I created myself. Mangoes are one of my favorite fruits, and they deserve to be represented in a pie. Of course, everything is better with coconut. —Jennifer Worrell, Niles, Illinois

Mangoes are my son's favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla, or regular milk in place of soy. —Melissa McCabe, Victor, New York

Bright mango and red bell pepper really liven up this roast. The tropical fruit chutney packs a nice punch. Make an extra batch for tacos the next night. —Pamela Vitti Knowles, Hendersonville, North Carolina

I love preparing dinner in a slow cooker because it's "carefree cooking." This chicken dish uses ingredients that I love, such as coconut milk, edamame and fresh ginger. The Asian-style entree is perfect for a potluck party. —Roxanne Chan, Albany, California

I needed a change from the standard guacamole recipe, so I added mango for more sweetness. It really complements the heat from the chili pepper, and it looks beautiful, too! —Adam Landau, Englewood Cliffs, New Jersey

When we barbecue, we like to wow our guests, so dogs and burgers are out! We make tuna skewers topped with salsa—the perfect easy recipe. My five kids like to help me put them together. —Jennifer Ingersoll, Herndon, Virginia

The cooling effect of mango and Greek yogurt meets jalapeno spice in this snappy take on a slaw. To ensure ripeness, you may want to buy your mango a day or two ahead. —Jenn Hall, Collingswood, New Jersey

This is my toddler son's favorite breakfast—he'll take one of these over pancakes any day! Get creative when mixing fruits and fruit-flavored yogurts; we love peach yogurt with mango, strawberry yogurt with blueberries or pina colada yogurt with mango and banana. —Dana Herra, DeKalb, Illinois

I grew up eating mango, pineapple and spicy food, so enjoy the combination of these flavors. I try to make this chutney during the summer when the fruit is most flavorful and affordable. It's fine to adjust the spiciness according to your liking. You can serve this with any meat, but also with fish, such as salmon.—Sugiyarti Jorgenson, Kodiak, Alaska

A delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! —Laura Fisher, Westfield, Massachusetts

The lassi, or yogurt drink, takes many forms in India. This is one of the most popular ways to enjoy it. It's like chilled liquid ice cream without all the calories. —Namrata Telugu, Terre Haute, Indiana

Shrimp, mango and pineapple on skewers make a sunny presentation at parties. To boost flavors, we use a coconut milk, lime juice and cilantro marinade. —Mary Marlowe Leverette, Columbia, South Carolina

My mother would make this for us on weeknights in summer—this was the only way we would eat fish. You can make the salsa a day ahead of time. Just keep it in the refrigerator covered with plastic wrap. —Najmussahar Ahmed, Canton, Michigan

Its so light, delicious, easy to make, and not to mention healthy! Mango and Avocado is simply the best combination you could ever make. A big hit with all my family and friends! —Amy Liesemeyer, Tucson, Arizona

I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, Texas

This pretty salad has become part of my regular summertime rotation because of its freshness and versatility—it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. —Carla Mendres, Winnipeg, Manitoba

Burgers are a weekly staple at our house year-round. Skip the fries, chips and bun—you won't need them with these loaded veggie & fruit burgers. To spice up the mayo, add 1/2 tsp. of chipotle powder. —Courtney Stultz, Weir Kansas